United Kingdom
October 2, 2007
Scientists have made an important
advance in understanding the genetic processes that give
flowers, leaves and plants their bright colours. The knowledge
could lead to a range of benefits, including better
understanding of the cancer-fighting properties of plant
pigments and new, natural food colourings. The research is
highlighted in the new issue of Business from the
Biotechnology and Biological
Sciences Research Council (BBSRC).
The scientists, at the John Innes
Centre and Institute of Food Research in Norwich, have
pinpointed a key group of enzymes involved in the production of
plant pigments. The pigments, called anthocyanins, are what give
some plants the vivid colours that they use to attract insects
and foraging animals. They also give plants protection against
environmental stresses and disease. Hundreds of different
anthocyanins exist in nature, all with slightly different
chemical compositions. The international research team,
supported by BBSRC, identified the genes responsible for the
enzymes which chemically modify anthocyanins to alter their
properties.
Prof Cathie Martin at the John Innes Centre who co-led the
project explains: "Using a new strategy, we conducted
biochemical studies on the brassica plant Arabidopsis. We found
that a small number of genes responsible for the enzymes that
chemically modify anthocyanins were 'switched on' when the
plants were making anthocyanins in response to stress.
"When we transferred these genes to a tobacco plant, the colour
of the tobacco flowers changed slightly, confirming that these
genes, and the enzymes that they produce, were indeed
responsible for modifying anthocyanins.
"What's more, these anthocyanins that had been modified by the
enzymes were more stable than those that hadn't. This is
significant because stabilised anthocyanins could be used as
natural food colourants to replace many artificial colours used
in various foods. This improved understanding of the genetics of
anthocyanins also provides a better platform for studying their
antioxidant properties, important in the fight against cancer,
cardiovascular disease and age-related degeneration."
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